Greetings, frosty friends!
We hope you’ve been safe and warm throughout the frigid days of late Dec and early 2018!
<<Fresh Wild Mushroom Alert!>>
Have you seen these beauties blossoming from the old hardwoods in your yard, woodlot, or neighbourhood? The sudden rise in temperature has prompted a local flush of what some call “Autumn Oysters” or “Olive Oysterlings”: we’ve spotted them at a nearby post office, just off the sidewalk in a local town, not to mention several ‘drive-by’ sightings! A delicious local edible, these hearty mushrooms are perfect candidates for stir fries and soups, and dry down excellently for future enjoyment. You’d be hard pressed to confuse these ‘shrooms for any “lookalike” species, especially at this time of year!
Late Autumn Oysters (Panellus serotinas)
Key features: These gilled mushrooms are light drab-brown to olive green in colour, sometimes with a purpleish or blueish edge (especially after a frost). Usually found growing in clusters, with no stems, they’re not noted for having a particularly unique smell. We usually find them devouring old dead hardwoods, particularly maple and beech.
As always, exercise good practices when trying new foods, especially when identifying wildcrafted edibles! Make sure to refer to multiple current sources in order to confirm your ID and be sure to save a sample of anything you eat. You’re responsible for your own safety!
Let this be a reminder of the resilience and ubiquity of our dear fungi friends — cheers to the wild everywhere!